Cake: Rhubarb Filled Coffee Cake

Filling:

2 c. rhubarb, cut fine

1 1/3 c. sugar

1/2 c. butter

1/4 c. water

4 T. Minute Tapioca

Dough:

1 c. milk, scalded

1/4 c. cooking oil

1/4 c. sugar

1 pkg. yeast in 1/4 c. water

1 tsp. salt

1 egg, beaten

3 1/3 c. flour

Combine filling ingredients and cook till thick.  Let cool.  Mix together dough ingredients, just use a wooden spoon in a bowl.  Let rise till double in size.  Remove and knead, or stir.  Cut in 2 pieces, roll out on floured pastry board, making each piece 9x12-inch rectangle.  Then spread half of the filling on each half of the two rectangles.  Fold over and seal the three sides.  Place on cookie sheet or whatever flat pan desired.  Let rise again.  Bake at 400 for 15 minutes.  Frost with glaze while warm.  Cut in strips to serve.  This also freezes well.  Yields 2 coffee cakes.

Mrs. Robert (Louise) Miller

Our Swiss Pantry II

First Mennonite Church

1987